Author: SARA MOULTON The Associated Press
-
Tips for getting the most flavor – and juice – out of lemons
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Fresh lemon – including the juice and the peel – is one of my favorite ingredients, in part because it’s so versatile. It can be the star of the show or a brilliant supporting actor.…
-
A little beer is a lot of flavor in these Super Bowl sliders
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Big provisions are required to watch the big game, and nothing is more substantial than a burger, even in its mini form – the slider. If you plan to serve a variety of dishes for…
-
Ditch the dairy to make the most flavorful, creamy soup
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save With the cold weather, I love to serve soup for supper. It’s an easy sell at my house. But with a soup this good, I believe you can sell anyone on it. The trick is…
-
Great potato salad comes down to how and when you season it
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save I’m not a fan of potato salad that tastes like a bunch of spuds smothered in mayo. I want more. At the very least, I want to taste the potatoes. Trouble is, potatoes are pretty…
-
No room in the oven for sweet potatoes? Take them topside
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save One of the challenges of producing a big meal is figuring out how to cook all of the various dishes and land them on the table at the same moment. It’s not easy, especially when…
-
A cheesy, spicy cracker that’s good enough to give as gifts
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save When I was a kid, my parents sometimes brought home tins of delicious cheese crackers. All these years later, the flavor of those crackers – richly cheesy and spicy – remains burned into my memory.…
-
Bring stuffed mushrooms into the modern era (and to a party)
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save When I was a kid and my mom was throwing dinner parties, I noticed that one of her go-to appetizers was stuffed mushrooms. The fungi in the spotlight were plain old white cultivated mushrooms stuffed…
-
Don’t settle for dull gravy. Learn how to crank the flavor
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Just because Thanksgiving mostly is about tradition doesn’t mean that we aren’t open to going off script when it comes to side dishes and exactly how to cook the big bird. But the gravy? It’s…
-
Entertaining a gaggle of ghouls? Time to dress up popcorn
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save It’s that time of year again, when gaggles of little ghosts, goblins and ghouls expect sweet treats. This year consider ditching candy in favor of an easy treat you can cook up yourself. I’m talking…
-
Perfect nooks and crannies make DIY English muffins worth it
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Jasper White, one of my favorite Boston-area chefs and an old friend, likes to tell a story about the time Julia Child insisted he make common crackers (the hard round crackers served with chowder in…